Smoked salmon & roasted beetroot

Ready in 10 minutes, serves 6.
This is smoked salmon, Russian style. Serve with a shot of vodka.

• 250g lite crème fraiche

• 3 tsp vodka

• 3 tsp horseradish sauce

• 6 large slices smoked salmon

• 1 cup roasted baby beets, thinly sliced

• 50g salmon caviar, optional

• 2 tbsp torn dill sprigs

• Freshly cracked pepper

1. Beat crème fraiche with vodka and cracked pepper till smooth and holds its shape.

2. Stir in horseradish. Chill in fridge.

3. Lay slices of salmon over 6 plates, then divide beetroot into 6 portions. Place on top of salmon.

4. Spoon crème fraiche over this and top with caviar.

5. Sprinkle with dill sprigs and grind pepper over this. Serve with a shot of vodka on the side.

Roast whole washed beets by placing in a foil parcel with 1 tbsp oil and a little orange juice, then place in a 180°C oven for 40 to 50 mins.